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Mekjian Family Culinary Arts & Hospitality

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Mekjian Family Culinary Arts & Hospitality THE MEKJIAN FAMILY CULINARY ARTS & HOSPITALITY CONSERVATORY GRADES 9-12 SCHOOL OF APPLIED ARTS Conservatory Overview Sample Curriculum Established in 2012, The Mekjian Family Culinary Arts & Hospitality Conservatory is Baking & Pastry one of the first high school culinary arts programs in the country. Under the Capstone direction of esteemed top chefs, the program is designed to embrace, nurture, and Food History expand a student’s passion for food, creativity, and excellence. The Mekjian Family Food Science Culinary Arts & Hospitality Conservatory offers a four-year curriculum in alignment Fundamentals of Cooking with some of the world’s most respected post-secondary culinary and hospitality Garde Manger programs, providing highly motivated students with the tools necessary to succeed Nutrition & Special Diets in their chosen niche within the industry. Through theory and practical experiences, Restaurant Management the conservatory strives to expose students to as much information about culinary Safety & Sanitation arts and hospitality as possible. World Cuisine APPLY ONLINE TODAY! www.ocsarts.net/ApplyNow 1010 N. Main Street, Santa Ana, CA 92701 | 714.560.0900 Pre-Professional Opportunities Students in The Mekjian Family Culinary Arts & Hospitality Conservatory are exposed to world-renowned master artists. Past guests have included celebrity chef Alex Guarnaschelli of New York City's Butter Restaurant and celebrity chef and restaurateur Jet Tila. Seniors in the conservatory have the opportunity to participate in either high volume production, where they assist with the everyday operations of the OCSA Cafeteria, or an industry internship. Additionally, students gain hands-on experience through the conservatory’s catering services program, providing high-quality cuisine at events on campus and throughout the community. Unique Experiences The Mekjian Family Culinary Arts & Hospitality Conservatory offers students the unique opportunity to participate in an industry internship during senior year. Students partner with a local organization where they can directly observe and participate in the operations of a successful culinary arts or hospitality business within the industry. Past partners include: Arroyo Trabuco Golf Club, Mission Viejo Black Market Bakery, Santa Ana Discovery Science Foundation, Santa Ana CONTACT INFORMATION Fermentation Farm, Costa Mesa Michael’s on Naples, Long Beach DANIEL MATTOS Montage Resort, Laguna Beach Chef Director, Mekjian Family Culinary Arts & Hospitality Pascal Restaurants, San Juan Capistrano 714.560.0900 ext. 6650 | [email protected] Pelican Hill, Newport Beach Primal Alchemy, Long Beach Chef Daniel Mattos holds an associate’s degree in culinary Prime by Shenandoah, Long Beach arts and a bachelor’s degree in food service Rose Bakery Café, Corona Del Mar entrepreneurship from Johnson & Wales University. The Pacific Club, Newport Beach Professionally, Chef Mattos served as a sous chef at Vaca, Costa Mesa prestigious restaurants and hotels throughout the United States, including Bristol Hotels and Resorts in Atlanta and San Francisco and Stanhope Hotel in New York City. Chef Mattos also served as sous chef, chef de cuisine, and executive chef of Bisque Restaurant, a full-scale kitchen serving more than 200 guests; he is credited with bringing the restaurant from one-and-a-half stars to four stars. As chef director at The Art Institute of California – Orange County, he led the culinary department, and under his leadership, the culinary program grew from 300 to 800 www.ocsarts.net/ApplyNow students. Previously, Chef Mattos taught health-supportive vegetarian cooking by integrating classical cooking Translated materials available upon request. techniques at the Natural Gourmet Institute in New York City. Email [email protected]. Chef Mattos joined the Orange County School of the Arts team in 2011 and currently serves as Chef Director of The Mekjian Family Culinary Arts & Hospitality Conservatory, where he is responsible for organizing multiple kitchen facilities to accommodate teaching labs, high volume production for cafeteria services, and special events. He is devoted to giving his students hands-on and real-world experience through competitions, class assignments, and internships with local kitchens, hotels, and restaurants..
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